A few weeks ago, after having read many positive feedbacks about Pascale Weeks' tiny cookbook "Cookies, muffins & Co", I ventured into buying this little jewel dedicated to English and American bakery...
Pascale Weeks is a popular food blogger from France who created the excellent "C'est Moi Qui L'ai Fait" blog. Being the wife of an English man, these recipes were directly passed on by her mother-in-law who revealed her baking secrets for our biggest pleasure!
Needless to say that I was very satisfied by this book containing no less than 100 recipes of muffins, cookies, crumbles, cakes, tarts, brownies, etc...! It is a real recipe goldmine in which you'll find many Anglo-Saxon classics to please your family, friends and as well as yourself.
Unfortunately, this cookbook was only released in French, but I decided to translate one of her muffin recipes especially for you...
Anyhow, I'm sure you'll enjoy those "Apricot Muffins" as they are very fine and easy to make!
200g Plain white flour
3 Tsp Baking powder
50g Ground almonds
100g Powder sugar
A pinch salt
30g Almond flakes
150g Dried apricots, cut in six
2 Eggs (~50g)
75g Unsalted butter, melted
1. Preheat the oven to 200°C (400°F).
2. In a big bowl, mix together the flour, baking powder, ground almonds, sugar, salt and cut apricots.
3. In another bowl, whisk together the milk, eggs, and melted butter.
4. Pour the milk mixture over the dry ingredients and mix just enough in order to incorporate the flour.
5. Fill up the cups of the prepared muffin tray.
6. Sprinkle the tops with the almond flakes.
7. Bake for about 25 minutes or until a skewer inserted in the center comes out clean.
8. Cool on a rack.
To mix the fllour with the liquid mixture I used a fork.
The secret of light and tender muffins lies within the blending of the wet ingredients with the dry ones. It's not a problem if you've left some lumps that look as if they want more stirring. Don't continue stirring no matter how hard it is, resist the impulse!
Eat those muffins at any time of the day or for breakfast with butter and jam, honey or peanut butter.
You can also eat them warm.